An experimental evaluation of a group- versus computer-based intervention to improve food portion size estimation skills

The ability to accurately estimate and measure food portion sizes is important for preventing and treating obesity. This study describes the development, implementation and evaluation of a group- versus computer-based intervention to improve food portion estimation abilities using real food and food models. A convenience sample of 76 women was randomly assigned to one of three conditions: computer training, group training or a waitlist control condition. Assessments at baseline and 2 weeks post-intervention included portion size testing using real foods and food models, self-efficacy for judging portion sizes and using measuring utensils, and knowledge of portion information. At baseline, greater estimation errors were observed for amorphous foods. No group by time interaction was observed on estimation of real foods; however, both the computer and group training resulted in significant improvements in estimating the size of food models, greater self-efficacy for judging portion sizes and more accurate knowledge of portion information compared with the control condition. Process measures indicated that the group training was deemed more helpful and more personally relevant to the participants